Data/hora: 16/06/2024 10:51:24

Provedor de dados: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia
País: | Brazil
Título: | Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato
Autores: | Pinto,F.A.; Fonseca,L.M.; Abreu,L.R.; Souza,M.R.; Oliveira,D.L.S.; Clementino,L.A.; Andrade,E.H.P.
Data: | 2011-08-01
Ano: | 2011
Palavras-chave: | Soro de queijo; Composição; Espectroscopia no IV.
Resumo: | An electronic equipment based on the infrared spectroscopy was evaluated to measure the whey composition in "Minas padrão" and "prato" cheeses. The results for fat, protein, and total solids using infrared instrument based on filters and using standard methods were compared. There were differences between the values obtained from both analytical methods, and since compounds formed during heating of the analyzed whey may have interfered with infrared spectrum readings, a linear transformation of the data was done. After this statistical adjustment, results for "Minas padrão" cheese were equivalent in both infrared and standard methods. For "prato" cheese whey, the difference was significant, even after the adjustment.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Português
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000400036
Editor: | Universidade Federal de Minas Gerais, Escola de Veterinária
Relação: | 10.1590/S0102-09352011000400036
Formato: | text/html
Fonte: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia  v.63 n.4 2011
Fonte: | info:eu-repo/semantics/openAccess